Gluten-free Double Blueberry-Elderflower Scone
 
Makes approximately 10
Ingredients
  • 1½ cups blanched almond flour
  • 1½ cups gluten-free all-purpose flour*
  • 3 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • ½ cup cold unsalted butter, cubed
  • ½ cup fresh blueberries, frozen and halved (quartered, if large)
  • ½ cup freeze-dried blueberries
  • ¼ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 2 large eggs, divided
  • 2 tablespoons elderflower syrup**
  • 2 tablespoons sparkling sugar
Instructions
  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together almond flour, gluten-free all-purpose flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in both types of blueberries.
  3. In a small bowl, whisk together ¼ cup cream, 1 egg, and elderflower syrup. Add to flour mixture, stirring with a fork until a shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms. (If dough won’t come together, add more cream, 1 tablespoon at a time, until it does.)
  4. Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2½-inch round cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet. Freeze scones until firm, approximately 15 minutes.
  5. In a small bowl, whisk together remaining 1 tablespoon cream and remaining 1 egg to make an egg wash. Brush egg wash over tops of scones. Sprinkle with sparkling sugar.
  6. Bake scones until golden brown, 16 to 20 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
**We used Belvoir Farm Elderflower Syrup.


RECOMMENDED CONDIMENTS
Clotted cream
Lemon curd

USING CONVENTIONAL FLOUR INSTEAD OF GLUTEN-FREE FLOUR:
Replace gluten-free flour with an equal amount of all-purpose flour, and follow the recipe, but only add enough of the cream mixture for a dough to begin to form. (If dough is too wet, scones will spread out instead of rising properly.) Since conventional flour has gluten, be sure to handle the dough gently, or the scones will be tough. Bake as indicated in the recipe.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-double-blueberry-elderflower-scone/